Gut Friendly Cassava Chips
Crunchy, golden, and seasoned with warm spices, these cassava chips hit that satisfying snack craving without any of the ingredients that tend to upset a sensitive digestive system. Yuca is a naturally grain-free, gluten-free root that many people with gut sensitivities tolerate beautifully, making it a smart swap for conventional potato or corn chips. Frying in coconut oil keeps things clean and simple, and the turmeric and ginger in the seasoning blend bring their own well-known soothing properties to every bite. The technique here matters — patting the slices completely dry and frying in small batches ensures you get that satisfying crunch rather than a greasy, soggy chip. A quick toss with the spice mix while the chips are still warm means the flavor clings to every round. They crisp up even more as they cool, so a little patience goes a long way. Whether you're snacking straight from the bowl or pairing them with a dip, these are the kind of homemade chips that make store-bought versions feel completely unnecessary.
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Learn more →Ingredients
4 servings
- 2 lb fresh yuca (cassava), peeled
- 4 cups coconut oil, for frying
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
Instructions
- 1
Peel the yuca by cutting off both ends, then slicing through the bark-like skin lengthwise and pulling it away in strips. Halve each piece crosswise, then use a mandoline or a sharp knife to slice the yuca into rounds 1/16 to 1/8 inch thick. Pat the slices thoroughly dry with paper towels — any surface moisture will cause the oil to spatter.
- 2
Pour the coconut oil into a large pot or deep skillet to a depth of at least 2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C) on a deep-fry thermometer.
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